Composition of Cheese. 55 
Composition of Whey. 
No. 1. No. 2. No. 3. 
No. 4. 
No. 6. 
Butter (pui-e fatty matters) . . 
*Nitrogeiious substances (caseiul 
tMillt-sugur and lactic acid 
Mineral matters (ash) 
* Containing nitrogen 
fCoutaiuiug free lactic acid .. 
92-9.') 
1-20 
4-5.') 
•G5 
92-G5 
ucs 
•81 
5^28 
•58 
92-60 
-96 
5-08 
•81 
92-75 
•39 
-87 
5-13 
-86 
92-950 
-490 
1-425 
4-491 
-644 
100-00 
•19 
•48 
100^00 
•13 
•41 
100-00 
... 
•36 
100-00 100-000 
•14 -228 
•41 -120 
No. 6. 
No. 7. j No. 8. 
No. 9. 
No. 10. 
Butter (pure fatty matters) 
*Nitrogeiious substances (casein) 
and albumen) • • • ) 
f Milk-sugar and lactic acid 
Mineral matters (ash) 
* Containing nitrogen 
t Containing free lactic acid . . 
92^95 
•29 
1^01 
5^08 
•G7 
93-1.50 
- 546 
1-056 
4-662 
•586 
92-95 
- 24 
-81 
5-27 
■73 
93-30 
•31 
1-01 
4-68 
-70 
93-25 
-26 
•91 
4^70 
•88 
100-00 
•16 
•54 
100-000 
•1G9 
None. 
100^00 
•131 
•39 
ICO -00 
•16 
-41 
100-00 
-148 
-41 
No. U. 
No. 12. 
No. 13. 
No. 14. 
No. 15. 
Butter (pure fatty matters) . . 
*Nitrogeiious substances (casein 
•j-Milk-sugar and lactic acid) . . 
Mineral matters (ash) 
* Containing nitrogen 
t Containing free lactic acid . . 
92^85 
•29 
•93 
5 •03 
•bO 
93^35 
•25 
•91 
5-00 
-49 
92-70 
•31 
•96 
•72 
93-15 
-14 
•91 
5^06 
•74 
93-10 
- 14 
-76 
5-31 
•09 
100-00 
•151 
-60 
100-00 
-148 
-43 
100-00 
•in 
-40 
100-00 
•148 
-48 
100-00 
•123 
-46 
When it is remembered that milk of good quality contains 
from 3|- to 4 per cent, of butter, it will be readily seen 
that where samples of whey contain more than ^ per cent, 
of butter, the cheese is deprived of a very considerable por- 
tion of its most valuable constituent, and that its quality must 
therefore depend in a great measure on the care with which the 
curd is broken up and the manner in which the whey is drawn 
off. In some samples the amount of butter is so trifling, that it 
is not considered worth the trouble to gather the cream and to 
make whey-butter. In the dairies in which this happy state of 
